Tasting Notes
Nose: Slightly woody, caramel-like aromas. Baked agave, cassia bark and chilli.
Palate: Butterscotch and caramel. Soft wood smoke, cedar, pipe tobacco and agave. Dried herbs.
Finish: Oaky, woody finish. Cocoa powder and orange rinds.
Production Details
Agave: 100% Espadin.
Cooking: Earth pits with hot stones.
Crushing: Tahona.
Fermentation: Open top pine fermentation tanks with agave fibres.
Distillation: Double Distilled.
Still Type: Copper pot.
Ageing: 6 months both used and refill American oak casks.
Water Source: No information.
Other: N.A.
It was in 2004 that Ilegal Mezcal’s founder John Rexer began bringing unbranded mezcal from a variety of villages in Oaxaca to Antigua to supply his bar, Cafe No Se. It turns out they were pretty popular, so in 2006 Rexer created Ilegal Mezcal purely just to supply his bar with, nobody else. The name came about partly because Rexer had to smuggle the mezcal (illegally) across the Mexican border, but also because many people who work in Oaxaca have relatives living illegally in the US because there was no work in Oaxaca, and many people who Rexer works with have previously been “illegals” in the US.
Ilegal are commited to sustainability and biodiversity in the Oaxaca region. 100% natural, Ilegal uses no artificial colours, yeasts, flavours, or additives. Just agave, sun, and time. The agave’s are roasted for 5-7 days in earth lined pits and are then crushed using a horse drawn Tahona stone mill.
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